Napa cabbage makes a great slaw; it's both more tender and less juicy than regular cabbage, so it softens easily without making a puddle at the bottom of the bowl. We like to pair it with carrots for color and crunch. You can change the flavor of the slaw, of course, by mixing up the seasonings. Basically you want salt and acid and a little bit of fat, plus whatever herbs or spices strike your fancy. Here are three ideas:

Start by shredding or slicing your cabbage into thin strips (you want about 4 cups), and grating or slicing into matchsticks 3-5 carrots (about 1 cup). A few sliced scallions or chives are good as well, if you have them.